This is a delicious, easy to prepare chili made in the Instant Pot. Adjust vegetables and protein based on what you have at home or in the refrigerator.
Ingredients
or5 cloves fresh chopped garlic
or1 jalapeno pepper, chopped (keep seeds and pith for spice!)
or2 teaspoons Kosher salt
or2 teaspoons freshly ground black pepper
or1 tablespoon ground cumin
or1-15 ounce can white beans, drained
or1-15 ounce can black beans, drained
or1-4 ounce can green chilies (with liquid)
or16 ounces lean beef (I used Denver steak), cubed
or12 ounces boneless, skinless chicken breast, cubed
or4 cups chicken stock or bone broth
or4 fluid ounces half & half
or1 cup shredded white cheddar cheese
or1 cup shredded Monterey Jack cheese
or1 bunch cilantro, leaves and stems, rinsed and roughly chopped
or2 tablespoons vinegar-based hot sauce (Tabasco, Texas Pete, Frank's, etc)
Preparation
1.
Turn the Instant Pot to High Saute. Add the canola oil, celery, onions, garlic, and jalapeno pepper, and cook, uncovered, for about 7-10 minutes until softened. Season with salt, pepper, and cumin.2.
Add the white beans, black beans, green chilies, chicken, steak, and stock, and stir to combine. Turn the setting to High Pressure and set the timer for 20 minutes. Close and cook.3.
Once the timer goes off, release the steam and remove the lid. Adjust the setting back to High Saute and cook, uncovered, for an additional 20 minutes to help reduce the cooking liquid (this step is optional, depending on how thick you want the soup).4.
Adjust the setting to Warm, stir in the cheeses, half and half, cilantro, and hot sauce. Enjoy!